Breakfast

Aloo qeema is a classic dish of India and Pakistan. Although keema is most often consumed in north India, Pakistan, and Bangladesh, some people think

Native to the ancient culinary traditions of South Asia, the paratha is found in a number of forms across India, Pakistan, Nepal, Sri Lanka and

Sponge cake originated during the Renaissance period in Spain. And the first person to publish the sponge cake recipe in 1796 was Mrs Beeton. The

This one is a different type of aloo ka paratha that does not require the joining of two pieces of flatbread and filling them with

‘Aloo ka paratha’ is made by joining two pieces of flatbread. The gap between the two bread pieces is filled with a spicy stuffing of